Delicious, tender and juicy smoked pulled pork made possible via the use of Cherry Dr Pepper and Jeff's original rub. Easy to make and perfect for game day!
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutesminutes
Cook Time 14 hourshours
Total Time 14 hourshours25 minutesminutes
Servings 6
Author Jeff Phillips
Ingredients
1Pork ButtBoston Butt
2cans 12-ounce cherry Dr Pepper1.5 cans per butt
1cupJeff's original rub
1Disposable cake pan9x13 about 2 inches deep
Instructions
Remove meat from wrapper
Inject cherry Dr Pepper into pork butt about every 2 inches.
Generously apply Jeff's original rub to all sides of pork butt.
Setup smoker for cooking at 225°F (107°C).
Place pork butt into smoker fat cap down.
When internal temperature of meat reaches 160°F (71°C), it can be wrapped in foil, if desired, to speed up the process.
Let the internal temperature of the meat come to about 205°F (96°C) before calling it done.
Let the meat cool uncovered on the counter for about an hour.
Remove the bone from the meat and discard.
Pull the meat apart into sections removing any clumps of fat as you go.
Further pull the meat into smaller pieces discarding any fat or gristle that you find.
Season the finished pulled pork again with Jeff's original rub and stir around to disperse.